pintos-quinoa-mexicana recipe

Date: Fri, 21 Nov 1997 10:31:56 -0400
From: Jan Gordon (jrg14@cornell.edu)
I made this up over the weekend and dh asked me to write it down before I
forgot what I did (I have trouble cooking the same thing twice :-).
Anyway, this is a quick and simple tasty one dish meal. It makes a lot, I
tend to like intentional leftovers for lunches.
Pintos and Quinoa Mexicana
1 bag Birds Eye pepper stir fry mix (it is just the veggies)
or use about 3 cups sliced bell pepper and onions, mixed.
3 - 4 cups cooked pinto beans with about 1/2 cup liquid
2 cups quinoa, rinsed well to remove bitter coating
2 cups frozen sweet corn
4 - 6 clives garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin seed
2 teaspoons ground oregano or marjoram
1 teaspoon salt
4 cups water
pour peppers and onions mix into large skillet or dutch oven, if using the
frozen, sautee until most of the water has cooked out, no oil is required,
fresh veggies will saute in their own liquid, add a tablespoon of olive oil
if you insist :-)
Add herbs and spices, saute for another minute or two.
Add all other ingredients, bring to a simmer, cover loosely and simmer for
about 20 minutes, remove heat and let stand, covered for another 10
minutes.
kwvegan vegan